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Ricotta & Spinach Fritters

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Ricotta and Spinach Fritters
2011-04-09 Side Dish
3.9 87

These hand breaded spinach and cheese fritters are a great appetizer for any occasion. Serve them with marinara for dipping.

  • Servings: 4-6


Olive Oil, for frying
15 oz Part Skim Ricotta Cheese
½ cup Shredded Mozzarella Cheese
½ cup Freshly Grated Parmesan Cheese
1 pkg Frozen Spinach, thawed, drained and squeezed of excess water
1 tsp Garlic Salt
1 Large Roma Tomato, chopped
3 Large Eggs, lightly beaten
1 cup Italian Bread Crumbs
1 cup Panko Crumbs


Using a medium skillet, fill about 1/4 of the way up the pan with olive oil and let heat on medium high heat. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and spinach. Add garlic salt and mix together well with clean hands. Gently fold in the tomato.

Meanwhile, set up a breading station using a small to medium bowl for the eggs, one plate with Italian bread crumbs and another plate for the panko crumbs. Make cheese mixture into 2 inch balls and gently pat down to a patty, then dip the fritter into the Italian bread crumbs, then dip into egg mixture. Dip the fritter into the panko crumbs. Repeat until all fritters are breaded. For better results with the fritter staying together, place in the freezer for 10-15 minutes before. Preheat oven to 350 degrees.

Place 3-4 fritters in the oil and fry for 1-2 minutes, then gently turn over using tongs. Allow to cook for 1-2 minutes longer or until golden brown.

Place fritters on a baking sheet sprayed lightly with nonstick cooking spray. Bake for 15 minutes or until heated through.